Culinary vessel.



No. 769,496. PATENTED SEPT. 6, 1904.` H. SEIPELT.

CULINARY VESSEL.

APPLICATION "FILED JAN. 12, 1904.

Lw i191 was@ NITED STATES Patented September 6, 1904.

PATENT Fries.

CULINARY VESSEL.

SPECIFICATION forming part of Letters Patent No. 769,496, dated September 6, 1904. Application filed January l2, 1904. Serial No. 188,741. (No model.)

Be it known that l', HENRIETTF. SmPuLT, a citizen of the United States, residing' in New York, county of Kings, and State ot' New York, have invented certain new and useful .Improvements in (sulinary Vessels, ot' which the following is a specilication.

The object oi' this invention is to furnish for domestic and restaurant purposes an improved culinary vessel which is of special advantage in the boiling' of potatoes and other vegetables, the preparing of bouillons and meat extracts. &c., by which the burning of the vegetables or contents of the vessels is entirely avoided and by which the contents are strained before removing' them from the vessel.

For this purpose the invention consists ot' aculinary vessel which is composed of an exterior vessel, an interior vessel provided with handles at the upper end and having a strainerbottom, the exterior vessel being provided near its upper end at the inner surface with segmental shoulders and the interior vessel w'ith segmental shoulders near its lower end at the outer surface, so that the inner vessel can be supported in raised position in the outer vessel for straining 01Tl the liquid from the solid contents ot' the vessel, and a lid for covering both vessels provided with diametrically opposite recesses where it lits on the shanks ot' the handle of the inner vessel.

ln the accompanying drawings, Figure l represents a perspective view of my improved culinary vessel shown in position for use. Fig. 2 is a vertical central section passing through the handles oil the interior vessel. Fig. 3 is a perspective view of a vessel, showing the inner vessel in position for straining the contents. Fig. l is a vertical central section passing through the handles of the interior vessel, and Fig. is a horizontal section on line 5 5, Fig. 2.

Similar letters ot' reference indicate corresponding parts.

My improved culinary vessel consists of two parts-Man exterior vesseland an interior vessel, which is of somewhat smaller diameter and less height; This interior vessel is provided at diametrically opposite points with wire shanks and handles (Y, of wood or other suitable material which is a non-conductor ot' heat, so as to permit the lifting ot' the interior vessel out ot' the exterior vessel and the loweringot the same into the exterior vessel as required. The wire Shanks are preferably made of rectangular or tlat cross-section, so as to rest on the rim of the exterior vessel 7;. The interior vessel is provided with a strainer-bottom L', said bottom being either provided with a number ot' pert'ol'ations or made of coarse wire-gauze or any other suitable material. Both vessels are covered by a lid e, which is provided with a handle e for removing the same from the vessel. The lid is recessed at diametrically opposite points, so as to lit over the shanks of the handles (I of the interior vessel. An opening' is provided in the lid, said openig' being' closed by a hinged cover z, so as to permit the inspection ot' the contents of the interior vessel whenever desired. ordinary sheet-metal handle nf is attached to the exterior vessel, so as to place the same on or remove it from the stove.

The exterior vessel is provided at its inner side near its upper end with arc-shaped shoulders g, formed ot' iiat wire, said shoulders being riveted, soldered, or otherwise attached to the vessel I). The interior vessel a is provided near its lower end with similar arcshaped projecting shoulders g, also formed of wire, that are attached to the outer side of the vessel, said shoulders and y being arranged at diametrically opposite points of said vessels, so as to permit the interior vessel to be lifted within the exterior vessel until its shoulders g/ are higher than the shoulders at the inner side ot' the exterior vessel, then turned on its axis, and supported within the exterior vessel by said shoulders g resting on the shoulders y of the exterior vessel, as shown in Fig. a. This permits the straining of the liquid contents of the interior vessel from the solid contents ot' the same, so that both can be used separatelythe solid contents by removing the interior vessel and then the lid from the same and the strained-ofi' liquid directly from the exterior vessel. This arrangement is ot' advantage in boiling' vegetables, as the same cannot be burned or other- IOC) wise injured bythe overheating of the vessel or evaporation of the boiling Water and that the same can be removed and strained off from the interior vessel after the latter has remained for a few minutes in raised position in the exterior vessel. When boiling vegetables, and more especially potatoes, preparing bouillons, meat-juices, and the like, my improved Aculinary vessel is readily adapted for the same and will recommend itself for use' in domestic and restaurant and hotel kitchens.

Having thus described my invention, I claim as new and desire to secure by Letters Patent- A culinary vessel, comprising an exterior vessel provided with inwardly projecting shoulders attached to the sides of the vessel, a smaller interior vessel having a perforated HENRIET'IE SEIPELT.

Witnesses:

PAUL GOEPEL, HENRY J. SUHRBIER. 

